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Jam with no added sugar is a fruit preserve made without adding sugar. The product described here mainly provides carbohydrate, with 60g of carbohydrate, including 7g of sugars, per 100g. It provides 728 kJ of energy and contains 0g of fat per 100g. These figures are based on analysis and manufacturers’ data.

No added sugar does not mean sugar-free: sugars naturally present in the fruit can remain in the finished jam. The distinction between total carbohydrate and sugars is relevant for people monitoring carbohydrate intake, as sugars are only part of the total. The energy content is also worth noting for people watching their energy intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

174 kcal

Energy

728 kJ

Fat

0g

of which saturates

0g

Carbohydrate

60g

of which sugars

7g

Protein

0.1g

Salt

0.1g

Alcohol

0g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0µg

Vitamin E

0mg

Vitamin C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamin B12

0µg

Folate

Trace

Calcium

11mg

Iron

0.2mg

Magnesium

4mg

Phosphorus

8mg

Potassium

55mg

Sodium

38mg

Zinc

Trace

Copper

0.02mg

Selenium

Trace

Iodine

7µg

Other types of jam

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Jam, reduced sugar

123 kcal

0.5g

0.1g

1.7g

Jam, fruit with edible seeds

261 kcal

0.6g

0g

–

Jam, stone fruit

261 kcal

0.4g

0g

1g

About these figures

Values are per 100g of the food as described (Analysis and manufacturers' data). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published